Imagine having to organize an aperitif with your friends. This time you decide to prepare something tasty homemade because you are tired of the usual snacks. Now suppose that there are only a few simple ingredients in your house: eggs, chicken, bread and lettuce. What would you do? Would you give up? I would suggest to work well to amaze your guests preparing a caesar salad finger food. It’s an original idea and also it’s a recipe that requires some small steps to follow, but I assure you that you will find something so tasty only in a few places. What are you waiting for? The cookers are waiting for you… You can listen to the Italian recipe, told by me at Cafè Bleu, the radio Bistrot of RBE.
INGREDIENTS FOR 12 FINGER FOOD
- 120 grams country bread, with crusts
- 150 grams whole chicken breast
- 20 grams grated Parmigiano Reggiano
- Thyme
- Chives
- Extra virgin olive oil to taste
- 1 knob of butter
- Salt to taste
- Ground Black pepper to taste
For the lettuce salad:
- 30 grams Romaine lettuce
- Extra virgin olive oil to taste
- 1/2 peeled and finely chopped garlic clove
- ½ anchovy fillet packed in oil, drained
- Salt to taste
- A few drops of lemon juice
For the chive butter:
- 45 grams butter
- Some chive stalks
For mayonnaise:
- 2 very fresh egg yolks
- 3 teaspoons of apple vinegar
- Juice half a lemon
- Salt to taste
- 120 ml sunflower oil
Method
Start by washing the lettuce leaves, dry and cut them into very thin strips. Prepare the sauce by mixing all the ingredients in a small bowl, then season the salad. Put aside.
Now prepare the mayonnaise. Place the yolks in a bowl, pour a few drops of lemon and a teaspoon of vinegar. Start whipping them with a medium speed electric mixer. Add the oil in a thin stream whilst whisking continuously until thick and emulsified. After you have poured half the oil, add another teaspoon of vinegar and a little more lemon juice. Return to pour the oil and when it is all incorporated into the eggs, add salt and another teaspoon of vinegar. The dose of vinegar can vary according to your tastes. Refrigerate the mayonnaise until you are ready to use it.
Now is the time to prepare chives butter: wash, dry and chopped with a knife the chives. You haven’t to cut chives too finely. Cream the butter with a fork and add the chopped stems. Mix and put the butter on a cling film, so create a little sausage and place in the fridge until use.
Turn on the oven and set the temperature to 200° Celsius degrees. Line a baking sheet with baking paper and using a 3 cm diameter pastry rings create 12 grated Parmesan tuiles. Bake until them are lightly browned. Remove from the oven and let it cool.
Prepare the croutons by cutting the bread into slices with a thickness of 1 cm, bake at 200° Celsius degrees for 4 minutes, then turn the slices of bread, spread with the chives butter and cook again for another 5 minutes. Remove from the oven and set aside.
Finally pour the oil, place a few sprigs of thyme, some chive stalks and a clove of garlic into a non-stick oil pan. Fry slightly and add the chicken breast. Cook for 5 minutes over medium-high heat. Turn, cook for another 5 minutes and then add a knob of chives butter . Cover the chicken with the melted butter and cook for another 4 minutes. The chicken must be cooked, but it must not be be dry. Season with salt and pepper. Remove from heat and place it on a chopping board. Let stand for a couple of minutes and cut it first into slices and then into cubes about 1/2 cm side.
Plating
Decorate the croutons with a little lattuce salad on top, a few cubes of chicken, a couple of tablespoons of mayonnaise and a Parmesan tuile.